Contrary to their name, barleywines are actually a type of (extra) strong ale with origins in 18th century England. They were initially brewed for the rich, who were having a hard time sourcing vino from the wine-producing regions of Europe, due to the British Empire’s poor relationship with their southern neighbours. The style has seen a resurgence in recent years thanks to the global craft beer movement, beginning with the introduction of ‘Old Foghorn’ by Anchor Brewing in 1975
Typically, you’ll find two main categories under the barleywine umbrella – English and American. As with the lion’s share of English-style ales, the focus is on the malt. English barleywines tend to lend themselves to more mellow, toffee-like, dried and dark fruit flavours, often port or brandy-like in flavour profile. While the style may have originated in England, as with most things the Yanks had to put their own twist on it. American-style barleywines seem to follow in the footsteps of what the US of A has done for IPAs. These brews usually have big hop additions, giving more bitterness to balance the sweetness and can have more spicy, resinous characters as well.
While not essential in brewing a barleywine, most brewers choose to rest their brew in barrel for a time before releasing to consumers. This allows the sharper flavours to mellow and mingle increasing the complexity of flavour. For instance, a fresh American-style barleywine might have quite pronounced resiny bitterness, which mellows and blends with the rest of the brew after a period of cellaring. The chosen barrels can also be used to introduce or emphasize new flavours. For example, De Molen have chosen to age their English-style barleywine in Calvados barrels to double down on the dark, dried fruit flavours.
Whether you prefer the malty warmth of the English or the bold, hoppy bite of the American, there is a depth and complexity hard to find in many other styles. Enjoyed fresh or aged to perfection, barleywines are a journey worth savouring.
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